The menu
What we're handing your guests.
A proper espresso bar, not a coffee urn. Everything here we make to order on the cart — and everything on this page is something we can actually pour, which is less common than it should be.
Espresso bar
Pulled to order on the cart, same as you'd get standing at a counter.
Espresso
A double shot, pulled to order.
Americanoiced too
Espresso lengthened with hot water.
Macchiato
Espresso with a spoon of foam.
Cortado
Equal parts espresso and steamed milk.
Cappuccino
Espresso, steamed milk, a proper cap of foam.
Flat white
Espresso with thin, glossy microfoam.
Latteiced too
Espresso with more milk, lightly foamed.
Mochaiced too
Latte with chocolate.
Brewed
For volume, or for people who want it black.
Filter coffee
Whatever we're roasting that week, brewed by the batch.
Pour-over
Made one cup at a time — best for smaller events.
Cold brewiced too
Steeped overnight, served over ice.
Not coffee
Every event has people who don't drink it. They shouldn't be stuck with water.
Matcha latteiced too
Whisked matcha with steamed milk.
Straight matchaiced too
Whisked with hot water, no milk.
Hot chocolate
For the people who don't drink coffee.
Teaiced too
A small selection, including caffeine-free.
The details.
- Milk
- Whole and oat as standard. Others on request if we know in advance.
- Decaf
- Available for any espresso drink — just ask when you book.
- Sweetener
- Sugar and a house vanilla syrup on the cart.
- Cups
- Hot cups, lids and cold cups, all included.
Something you want that isn't here? Ask — if we can do it well we will, and if we can't we'll say so.
Why the coffee's good
We roast it, and we show the data.
Most carts pour someone else's beans and can't tell you much about them. We roast what we serve, and we publish the measured curve behind every coffee — charge, first crack, drop. The coffee at your event has one too, and you can read it before you book.
See a published curve